Smoked cod's roe is most commonly used for making taramasalata. 

Here's our recipe for a delicious Greek mezze dip using this fantastic product:

1. Scrape the roe out of its membrane and reserve in the bowl of an electric mixer. Add 2 cloves of minced garlic, the juice of half a lemon, 1 litre of vegetable oil and some good quality salt.

2. Slowly whisk the oil into the mix until it resembles a mayonnaise. You can loosen it up with a table spoon of warm water if its too stiff and you can adjust the flavour with extra lemon juice and seasoning.

3. Garnish with chopped parsley and serve with a toasted baguette and a drizzle of extra virgin olive oil.